These scrumptious Oatmeal Raisin cookies are darn near perfect. They are crispy on the outside, and soft and chewy on the inside with just the right balance of oats and raisins. With just a few simple steps you too can have Oatmeal Raisin Cookies like Grandma used to make.
Even the pickiest Cookie Monsters love these
Do you live with a few cookie monsters? Of course you do! I mean honestly who doesn’t live with a few. My family loves these cookies as does my daughter’s boyfriend’s family. He lives with a whole house full of cookie monsters. With just a little preparation, the cookie dough comes together in about fifteen minutes.
How do you make Oatmeal Raisin Cookies?
About 45 minutes prior to starting the recipe, take your butter and eggs out of the refrigerator. Sometimes I have to start out earlier than that if it is chilly. Next in a small bowl combine the raisins and enough warm water to cover them. Let them plump up for about 30 minutes. Drain the raisins and dry them well with paper towels.
Next in a medium bowl, whisk together your flour, baking soda, salt, cinnamon, ground cloves and allspice. Using a hand mixer or a stand mixer cream the softened butter, sugar and brown sugar until light and fluffy. Beat in the eggs one at a time and the vanilla. Mix just until incorporated scraping the sides of the bowl and beater as needed. Now turn the mixer to low (or stir) and add the flour mixture in 3-4 part mixing just until incorporated. Now turn off the mixer and and stir in the raisins and oats.
Drop by rounded spoonfuls onto parchment or silicone mat covered baking sheets. I use my 1 1/2 tablespoon cookie scoop. Bake in preheated oven for about 11-12 minutes or until golden brown. Allow to cool on the cookie sheets for about 5 minutes before moving to cookie cooling racks.
Recipe notes and helpful tips
- Remove the butter and eggs from the fridge in advance so the butter softens and the eggs come to room temperature.
- For plump juicy raisins, soak in warm water for 30 minutes. Drain and dry well with paper towels.
- Use real unsalted butter and real vanilla as it really does make a difference
- Cover your baking sheets with parchment paper or silicone baking mats. They help the cookies bake evenly, brown better and lift off the cookie sheet without breaking.
- Use old fashioned oats not quick oats for a good chewy cookie.
- Leave a couple of inches between each spoonful of cookie dough on the cookie sheet so the heat can move around them to bake them more evenly. In addition to that, your cookies will not bake together.
- Always preheat your oven and load your cookies in the center of the oven.
- Last but not least and perhaps the most important tip of all. Bake a few cookies off on a test run. If they spread too fast refrigerate the dough for 1-2 hours and test again. If they do not spread enough gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
Other cookie recipes you will love!
- Cowboy Cookies
- Small Batch Almond Joy Cookies
- Snickerdoodle Cookie Recipe
- Homemade Sugar Cookies
- Best Butter Cookies
- Molasses Cookies
Oatmeal Raisin Cookies
A soft and chewy cookie with just the right amount of oats and raisins. Cinnamon, ground cloves and allspice bring the whole package together in perfect harmony.
- Prep Time: 15
- Cook Time: 11
- Total Time: 26 minutes
- Yield: 30 1x
- Category: cookies
- Method: bake
- Cuisine: American
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup unsalted butter softened
- 2/3 cup brown sugar (light)
- 2/3 cup sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla
- 3 cups rolled oats
- 1 cup raisins (see notes)
- Preheat oven to 375 degrees.
- In a medium bowl whisk together flour, baking soda, salt, cinnamon, ground cloves and allspice.
- Using a hand mixer or a stand mixer cream softened butter, sugar and brown sugar until light and fluffy. Beat in the eggs; one at a time mixing just until incorporated scraping the side of the bowl and beater as needed. Mix in the vanilla.
- Turn the mixer to low. Add the flour mixture in 3-4 parts mixing just until incorporated before adding the next part. Turn the mixer off and and stir in the oats and raisins.
- Drop by rounded spoonfuls onto parchment or silicone mat covered baking sheets. Bake for 11-12 minutes or until golden brown. Allow to cool on the cookie sheets for 5 minutes before moving to cookie cooling racks.
- In a small bowl combine the raisins and enough warm water to cover them. Let them plump up for about 30 minutes. Drain and dry well with paper towels.
Keywords: soft and chewy oatmeal raisin cookies, raisin cookies, oatmeal cookies, cookies, Christmas cookies, soft and chewy cookies